There is a whole new world of flavour to explore with fermenting and home-made sauerkraut is delicious, versatile and inexpensive!
Shop bought sauerkraut, unless it is raw, organic and in the chiller section is likely to have been pasteurised killing any probiotic bacteria along with the potential health benefits.
Veggies are cheap and fermenting is a brilliant way to increase their nutritional value by a massive amount, as well as adding lots of gut-healing probiotics.
The main issue with home fermenting is the fact that bacteria are involved! People are scared of bacteria and think they will poison themselves. We live in a world obsessed with sterilising everything, destroying bacteria good and bad, and we are paying the consequences with chronic disease of every kind on the increase. All illness starts in the gut, and the gut is home to trillions of bacteria & yeasts, most of them essential to our health.
Fermented foods like sauerkraut and kimchi are loaded with good bacteria of exactly the kind we need, lactobacillus, the sumo wrestlers of the bacterial world.
Believe me, you want these guys on your side, and loads of them, you want an army!!
Fermented foods have been around for thousands of years, every culture has its own. Sauerkraut, yoghurt, kefir, kimchi, kombucha. Methods have been handed down through the generations to keep these life affirming foods to the forefront of health.
Fermenting veggies is the easiest and most versatile of the probiotic foods. The clever thing is that fermented veggies contain the probiotics and also their food source, fibre!! Fermented foods are super fertiliser for our good gut microbes!!
There are more live probiotics in a tablespoon of sauerkraut than in a whole bottle of probiotic capsules! Follow a few simple rules and you can be making your own delicious sauerkraut like a pro!
All you need is a cabbage some salt and a glass jar, oh and some patience for the microbes to work their magic!
We will be sampling;
• Pineapple, ginger, turmeric kraut
• Classic Apple and Caraway
• Lemon and Dill
• Super Kraut with seaweed & spirulina
• Red cabbage kraut with lime and cumin
After trying the various krauts, you will be making your own personal favourite to take home.
There will also be a demonstration of simple vegan kimchi.
You will learn about correct salt ratios, equipment, safe fermenting, maturation times and everything else you need to confidently make your own sauerkraut at home.
All notes, recipes and recommendations will be emailed after the workshop.
Includes a coffee and a delicious vegan cake and of course your own jar of delicious sauerkraut!
Please bring your own 1-litre glass clip top jar. Please make us aware of any allergies prior to the event.
While we take every opportunity to ensure the details for Fermenting Veggies By Nourished by Nature are accurate, we always advise that you contact the event organiser before setting out for the event to avoid disapointment. All information (whether in text or photographs) is given in good faith but should not be relied upon as being a statement of representation or fact.